Description
The great thing about this meal is that you can make all of it in advance. In fact, it is one of my favourite vegan meal prep ideas!
Ingredients
BARBEQUE LENTILS
1 1/2 cups dry brown lentils (or 3 cups (750 ml) ready prepared lentils)
3 cups tomatoes
1 large onion chopped
1 cup bbq sauce
120 g Kale stemmed and thinly sliced (about 4 cups).
FOR THE TOFU SOUR CREAM
280 g silken tofu
2 teaspoons fresh lemon juice
2 teaspoons red wine vinegar
sea salt to taste
FOR THE POTATOES
900 grams large potatoes (cleaned and cut into wedges)
2 teaspoons tumeric.
FOR SERVING
American Mustard to taste.
Finish with freshly ground black pepper.
Instructions
Preheat oven to 200 degrees Celcius.
LENTILS
To save time use canned or pouch lentils but if cooking from scratch, combine lentils with 750 ml water and bring to a boil. Reduce heat to medium low and simmer with cover on until tender, about 20 minutes. Drain and let cool.
POTATO WEDGES
Add wedged potatoes to a medium bowl. Stir in two teaspoons of turmeric (optional). Bake on a parchment-lined baking sheet until tender, 12 to 15 minutes.
BBQ LENTILS
When potatoes are almost ready, In a large pot, over medium heat add tomatoes and onions and cook, stirring occasionally until tomatoes are soft, about 3 to 5 minutes. Add water 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the cooked lentils and barbeque sauce, along with the kale and cook for about 2 minutes or 3 minutes.
ASSEMBLE
Distribute potatoes onto plates, top with the lentil mixture and drizzle with the tofu sour cream and American mustard to taste.
Serve & Enjoy!
